Ingredients
8
8 servings
- •1 ½ cups carrot, shredded, 2-3 carrots
- •⅓ cup light brown sugar, packed
- •⅔ cup powdered sugar
- •2 large eggs
- •½ cup canola oil
- •1 teaspoon vanilla extract
- •1 ¼ cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon ground cinnamon
- •⅛ teaspoon ground nutmeg
- •16 oz cream cheese, softened
- •⅔ cup powdered sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •½ cup sour cream
Instructions
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 612
- Carbohydrate: 60g
- Fat: 37g
- Fiber: 1g
- Protein: 9g
- Sugar: 43g
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